Food - Desserts
Wine Diva cookbooks

Books - Food - Desserts

Books 21 to 40 of 81 - Desserts

Tartine  by Elizabeth Prueitt and Chad Robertson
Every once in a while, a cookbook comes along that instantly says "classic". This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres - and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes.

Hardback,  224 pp,  $48.95. Buy now

Heirloom Baking with the Brass Sisters  by Marilynn Brass and Sheila Brass
More than 100 Years of recipes discovered from family cookbooks, journals, scraps of paper, and grandmother. We all have fond memories of a favorite dessert our grandmother or mother used to bake. It� s these dishes that give us comfort in times of stress, help us celebrate special occasions, and remind us of the person who used to bake for us those many years ago. In "Heirloom Baking," Marilynn Brass and Sheila Brass preserve and update 150 of these beloved desserts. The recipes are taken from their vast collection of antique manuscript cookbooks, handwritten recipes passed down through the generations that they� ve amassed over twenty years. The recipes range from the late 1800s to today, and come from a variety of ethnicities and regions

,  293 pp,  $41.95. Buy now

Grand Livre de Cuisine: Alain Ducasses's Desserts and Pastries   by Alain Ducasse
The second title in the Grand Livre de Cuisine series, this book covers the art of making desserts and sweets, according to master chefs Alain Ducasse and Frederic Robert. A perfect complement to Ducasse's earlier book on the art of savoury foods, this dense, carefully constructed and beautifully styled book, with 250 recipes and more than 650 photographs, invites the reader to discover every aspect of sweets and desserts. Dessert and pastry recipes are presented on double-page spreads and illustrated with close-up photos of the finished dishes. Pastries, viennoiseries, breads and rolls, candies, chocolate creations, ice creams and sorbets, fruits and flavourings: everything is included, from traditional and basic recipes to more audacious

Hardback,  584 pp,  $330.00. Buy now

Bakery Desserts  by Amernick
Named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nation's most accomplished dessert makers. Now, in The Art of Dessert she shares nearly 100 recipes for artfully distinctive desserts the summation of her long and distinguished career as a baker. Amernick's creations often recall familiar foods and flavors a cheese danish, for example, or a Reese's Peanut Butter Cup but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelee. Spanning the whole range of dessert possibilitie

Hardback,  382 pp,  $49.95. Buy now

Sweet Comfort Food  by Bridget Jones
Comfort food can be eaten at any time of day or night and the recipes included here range from the very simple instant pick-me-ups to more time-indulgent goodies, which you can anticipate and plan for all day. Here are recipes for every occasion; they will feed a family on a budget, create a dinner party sensation, make a simple treat for mid-afternoon or an indulgent midnight snack.

Paperback,  96 pp,  $24.95. Buy now

Sweet Serendipity: Delightful Desserts & Devilish Dish  by Stephen Bruce

Hardback,  128 pp,  $27.95. Buy now

Gluten Free French Desserts and Baked Goods  by Valerie Cupillard
Eliminating gluten from the average diet can be a tremendous challenge since wheat flour is an essential ingredient in most baked goods. This beautifully illustrated cookbook shows how rice, buckwheat, tapioca, amaranth, chestnuts, hazelnuts, coconut and many other foods can add richness, flavor, and texture to gluten-free baked goods. Recipes include breads, cakes, tarts, pies, crumbles, puddings, cookies, crepes, and creams. Most recipes have a full page color photo. - Chocolate cake imperial with quinoa flour - Lemon Brioche with millet semolina - Orange Zest Cake with rice flour

Paperback,  136 pp,  $34.95. Buy now

The Low-Carb Baking and Dessert Cookbook  by Ursula Solom
Offers more than 200 recipes for low-carb baked goods and desserts made without sugar or white flour quick breads, raised breads, muffins, cookies, bars, cakes, pies, puddings, souffles, custards, crepes, mousses, ice creams, and more, including over 45 gluten-free recipes. This book aims to satisfy cravings, while helping readers to slim down

Paperback,  304 pp,  $22.95. Buy now

Chocolate Holidays: Unforgettable Desserts For Every Season   by Alice Medrich
The beloved Alice Medrich, renowned for the impeccably written and tested recipes that have three times earned her Cookbook of the Year honours, offers fifty stellar, amazing-tasting chocolate desserts, each a little jewel of elegance and simplicity. Turning her attention to the year's most special occasions - New Year's Day, Valentine's Day, birthdays and anniversaries, Hanukkah and Christmas, and every day in between - Medrich has created dozens of memorable desserts that will help to make the traditions and memories of your celebrations all the more unforgettable. Whether your holiday festivities are large or small, whether you tend to the homey or the glitzy, you'll find everything you need in this boutique collection.

Paperback,  160 pp,  $22.95. Buy now

Sugar Sisters  by Kate Hart

Hardback,  64 pp,  $13.95. Buy now

Classic 1000 Dessert Recipes  by Carolyn Humphries
Eating a great dessert is one of life�s great pleasures. Carolyn Humphries has researched from around the world for the best of the best. Selecting the right dessert to complement and balance a meal is important to a good cook and a reference book full of inspiration is usually required and always helpful. A well-crafted collection, with everything anybody could want to make a dessert - hot, cold, every which way.

Paperback,  384 pp,  $16.95. Buy now

Le Cordon Bleu Desserts 
Everything you need to recreate dozens of fabulous contemporary and classic desserts can be found in this comprehensive manual. From basic preparations of creams, meringues and pastry to chocolate and sugar work, it reveals the secrets of the world�s greatest chefs.

Paperback,  224 pp,  $39.95. Buy now

Luscious Chocolate Desserts   by Lori Longbotham
Sexy, rich, and good in bed - chocolate is the ultimate indulgence. And "Luscious Chocolate Desserts" is the ultimate chocolate cookbook. Lori Longbotham, author of the best-selling "Luscious Lemon Desserts", delivers more than 70 of the best recipes for tantalising cakes, sumptuous tarts and pies, velvety puddings and souffles, plus melt-in-your-mouth cookies, ice cream, and candy - all with enough chocolate to satisfy even the deepest craving. Recipes run from simple-to-prepare chocolate pound cake and chocolate mousse pie to more elaborate desserts such as chocolate profiteroles with chocolate ice cream and chocolate sauce and the decadent mocha tiramisu. Pure chocolate satisfaction for proud chocolate lovers everywhere.

Hardback,   $27.95. Buy now

The Cook's Book: Patisserie  by Loretta Sartori
Written by a top pastry chef this book gives a step-by-step guide to preparing cakes, gateaux and tortes, chocolate creations, pastries and yeast products for patissiers. Includes creams, sauces and fillings. Desserts are also covered.

Paperback,  352 pp,  $81.95. Buy now

The Great Chocolate Book  by David Lebovitz
A chocoholic's odyssey through the taste-tempting world of chocolate describes the process of making chocolate from cacao bean to finished product, profiles the world's top chocolatiers, shares dozens of fascinating bits of trivia, and presents more than thirty favorite chocolate recipes, from Black-Bottom Cupcakes to Homemade Rocky Road Candy. Ori

Paperback,  160 pp,  $26.95. Buy now

Sweet Stuff  by Karen Barker
Like many people, I believe that you should always save room for dessert, says Karen Barker. Inspired by this sumptuous collection of more than 160 easy-to-follow dessert recipes, you may decide to skip dinner altogether and head straight for the sweet stuff. Drawing on years of professional experience as well as memories of cooking and baking from her Brooklyn childhood, Barker invites us to cook alongside an experienced mentor. Starting with the fundamentals, she offers advice on selecting key ingredients, suggestions for essential kitchen equipment, and even tips on ways to fit dessert-making into the busiest of schedules. Her recipes begin with pastry doughs, sauces, and special toppings that serve as building blocks for other desserts

,  384 pp,  $48.95. Buy now

Sweets: A History of Temptation  by Tim Richardson
Why do we like sweets so much, and where do they come from? Many of the sweets we recognise today have a lineage going back hundreds of years. Sugar was first transported around the world with the exotic herbs and spices used by medieval apothecaries. By association, the confectioner's art was at first medical in nature and many sweets were originally consumed for reasons of health. Other sweets came from the worlds of ritual and magic. Whatever their manifold origins, sweets are still a feature of every human society around the world. Tim Richardson's book tells the extraordinary story of comfits and lozenges, sherbets and subtleties. Like a box of chocolates, it's something you can just dip into - or scoff all at once.

Paperback,  416 pp,  $24.95. Buy now

Desserts That Have Killed Better Men  by Jeremy Jackson
A no-holds-barred book of 60 decadent recipes. Instead of padding the book with so-so recipes, Jeremy kept his standards high and only included his very best homey desserts.

Hardback,   $20.95. Buy now

Wheat-free Gluten-free Dessert Cookbook  by Connie Sarros
Many people who have to or want to avoid wheat find that the things they miss most are their favourite desserts. This cookbook provides tested recipes for delicious desserts that are all wheat-free and gluten-free - even cakes, breads and pies with crusts.

Paperback,  256 pp,  $29.95. Buy now

Great Old-fashioned American Desserts  by Beatrice Ojakangas

Paperback,  304 pp,  $26.95. Buy now